` Classic Lyonnaise Salad with Dijon Olive Oil Dressing - Olive Oil Times

Classic Lyonnaise Salad with Dijon Olive Oil Dressing

A little French bistro meal at home. This simple, yet, hearty recipe, is filled with few but delicious ingredients: Crispy bacon, poached eggs, crispy croutons and a garlicky dijon dressing made using a lovely robust extra virgin olive oil.
Classic Lyonnaise Salad with Dijon Olive Oil Dressing
Classic Lyonnaise Salad with Dijon Olive Oil Dressing
Sep. 14, 2020
Patterson Watkins

Lyonnaise salad (or Salad Lyonnaise) is a tra­di­tional dish hail­ing from the city of Lyon (touted as one of the best gas­tro­nomic cities in France). As far as sal­ads go, this one hits all the high notes. The poached eggs act almost as a sec­ond dress­ing, giv­ing cre­dence to the bacon-fried crou­tons to aid in the sop­ping. Frisee (or gem let­tuces) give a lit­tle palate play, pro­vid­ing some crunch. While the dress­ing adds notes of tart and tang, round­ing out the other ingre­di­ents har­mo­niously. 


Classic Lyonnaise Salad with Dijon Olive Oil Dressing

5 from 2 votes
Course: Salads, MainCuisine: FrenchDifficulty: Medium


Prep time


Cooking time



The salad dress­ing in this recipe can be made a cou­ple days in advance, espe­cially since there is a hefty bit of prep involved with this recipe, that will cer­tainly save a lit­tle bit on time. Frisee let­tuce can be a tricky ingre­di­ent to get your hands on. Gem let­tuces, arugula or even endive are all wel­come sub­sti­tu­tions.


  • 2 table­spoons white wine vine­gar

  • 8 each eggs

  • 4 – 5 each thick slices slab bacon, cut into cubes

  • 1 each demi baguette (or half of a whole baguette)

  • 1 each shal­lot, peeled and minced

  • 1 each gar­lic cloves, peeled and minced

  • 1 table­spoon dijon

  • 2 table­spoons white wine vine­gar

  • 6 table­spoons medium-robust inten­sity extra vir­gin olive oil

  • 1/4 tea­spoon cracked black pep­per

  • pinch gran­u­lated sugar

  • 5 oz frisee or gem let­tuces


  • Bring a large pot, filled halfway with water, to a sim­mer over medium-high heat. Once sim­mer­ing, stir in vine­gar and care­fully crack in eggs. Reduce heat to medi­um/medium-low and cook for 3 – 4 min­utes or until egg whites are firm and yolks are still a lit­tle runny. Remove from the pot using a slot­ted spoon.
  • Heat a large skil­let over medium-high heat. Once hot, add bacon and cook until browned and crisp, about 3 min­utes. Remove bacon with a slot­ted spoon (reserv­ing as much bacon grease in the skil­let) and set aside drain on a paper towel.
  • Return the skil­let (with reserved grease) to medium-high heat and add baguette slices. Toast for 1 – 2 min­utes, or until crispy and golden brown. Remove from the skil­let and set aside.
  • In a large bowl, whisk together shal­lot, gar­lic, dijon, vine­gar and olive oil until com­bined. Season dress­ing with some pep­per and sugar.
  • Divide let­tuces between plates and top with poached eggs, bacon and crou­tons. Drizzle with dress­ing right before serv­ing.

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